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526 积分 2025-10-23 加入
Drying methods affects physicochemical characteristics, essential oil yield and volatile composition of turmeric (Curcuma longa L.)
1个月前
已完结
Valorization of turmeric (Curcuma longa L.) rhizome: Effect of different drying methods on antioxidant capacity and physical properties
1个月前
已完结
微波功率和剥皮对干燥动力学、数学建模、姜黄素保留、微生物安全性、质地及姜黄（Curcuma longa L.）结构完整性的影响切片
1个月前
已完结
Journal of Food Science Food Engineering, Materials Science, & Nanotechnology Additional moisture during koji preparation contributes to the pigment production of red koji (Monascus-fermented rice) by influencing gene expression
2个月前
已完结
改善固态发酵 紫红曲菌 色素生产农产品研究
3个月前
已完结
Thermal degradation kinetics of curcumin in dry-heated turmeric powder studied by front-face synchronous fluorescence spectroscopy
4个月前
已完结
Biosynthesis, production methods, pharmacological properties of Monaspergillus purpura and Ankaxanthin - Aspergillus purpurea: a review
4个月前
已完结
Analysis of the differences in chemical composition between red yeast rice and highland barley red yeast rice
4个月前
已完结
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